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<blockquote data-quote="moreluck" data-source="post: 473642" data-attributes="member: 1246">Weightwatcher&#039;s Slow Cooker Chicken Paprikash &nbsp;cooking spray, 1 spray 2 cups mushrooms, coarsely chopped 1 small onion, chopped&nbsp;1 small garlic clove, minced 1 small sweet red pepper, diced 1 teaspoon paprika&nbsp;3/4 teaspoon table salt 1/2 teaspoon black pepper 1/2 cup canned chicken broth 1 lb boneless skinless chicken breasts 1 tablespoon all-purpose flour 1/2 cup nonfat sour cream
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<li data-xf-list-type="ol">Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.</li>
<li data-xf-list-type="ol">Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.</li>
<li data-xf-list-type="ol">Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving.</li>
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[QUOTE="moreluck, post: 473642, member: 1246"] [B]Weightwatcher's Slow Cooker Chicken Paprikash [/B] cooking spray, 1 spray 2 cups mushrooms, coarsely chopped 1 small onion, chopped 1 small garlic clove, minced 1 small sweet red pepper, diced 1 teaspoon paprika 3/4 teaspoon table salt 1/2 teaspoon black pepper 1/2 cup canned chicken broth 1 lb boneless skinless chicken breasts 1 tablespoon all-purpose flour 1/2 cup nonfat sour cream[LIST=1] [*]Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth. [*]Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours. [*]Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving. [/LIST] [/QUOTE]

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